Artichoke And Chicken Sausage Cauliflower Paella Food

ARTICHOKE AND CHICKEN SAUSAGE CAULIFLOWER "PAELLA"

Steps:

• Place cauliflower florets in a food processor; pulse into grains the size of rice.
• Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse.
• Heat 2 tablespoons olive oil in a paella pan over medium heat. Add sausage; cook and stir until browned, about 5 minutes. Stir in zucchini and onion; cook for 3 minutes. Add saffron infusion, carrot, garlic, and cayenne pepper; cook for 1 minute.
• Stir cauliflower "rice" and artichokes into the pan. Cook and stir until slightly softened, about 3 minutes. Pour in stock; season with salt and pepper. Bring to a boil; reduce heat and simmer until most of the stock is absorbed, about 10 minutes. Stir in snow peas; simmer until all stock is absorbed, 3 to 5 minutes more.
• Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.

CHICKEN AND SAUSAGE PAELLA

Steps:

• Preheat the oven to 325 degrees F.
• In a saucepan, heat the broth over moderate heat; keep warm.
• In a large, shallow skillet or a paella pan, heat 1 tablespoon of the oil over moderate heat. Sprinkle the chicken pieces with salt and pepper, add to the skillet and saute for about 5 minutes on each side, or until golden brown. Remove and drain.
• Add the garlic and sausage slices to the pan and saute for about 2 to 3 minutes on each side, or until brown. Remove the sausage, drain on paper towels and set aside.
• Place the skillet back over moderate heat and add the remaining tablespoon of oil if needed. Add the onion and red pepper and saute for about 5 minutes, or until the onion is golden brown.
• Add the rice and stir to coat it well with the oil and vegetables. Add the parsley and the bay leaf and stir in the warm broth and the peas. Bring to a boil and cook, uncovered, over moderately high heat for about 10 minutes, stirring occasionally.
• Mix in the chicken and sausage. Sprinkle the dish with paprika. Place the paella in the oven and bake, uncovered, for about 20 minutes or until the rice is cooked. Serve with lemon wedges.

ARTICHOKE & SAUSAGE PASTA

Steps:

• Heat half the oil in a heavy saucepan over medium heat, and cook the sausages, using a fork to break up the meat, until they are browned, about 8 minutes.
• Add the garlic and cook an additional minute or two.
• Remove the sausage meat to a plate using a slotted spoon.
• Add the artichokes and remaining oil to the same pan that you cooked the sausages in, and cook over medium high heat until lightly browned, stirring as needed, about 12 minutes.
• Return the sausage to the pan and add the wine, and half a cup of water.
• Season with salt and pepper, and cook partly covered until the artichokes are very tender and the liquid has reduced and thickened.
• Heat a large pot of salted water to a boil.
• Cook your pasta of choice according to the package instructions until it is "al dente".
• Reserve a small cup of the pasta water, and drain the pasta.
• Return the pasta to the pot and add the sausage and artichoke mixture along with the parsley.
• Toss continuously over high heat, adding some pasta water to help loosen the mixture until it is piping hot, 2 or 3 minutes.
• Serve in individual bowls topped with grated Pecorino Romano cheese.

SEAFOOD AND CHICKEN PAELLA WITH ARTICHOKE HEARTS

Steps:

• Cut the red pepper, removing the seeds and slice into 4 sections. In the oven (475) or over the grill, roast the peppers until charred, about 12 - 15 minutes. Remove the pepper to a bowl and place a plate over it to steam the veggies for about 10 - 15 minutes. Remove the skin and cut the peppers into strips. Set aside in a baggie.
• In a bowl, combine the olive oil, Italian seasoning, garlic, salt and pepper. In two separate containers, add the marinade to the chicken and the prawns. Cover and refrigerate overnight.
• Remove the chicken from the marinade, reserving the marinade. Heat about 1 T of the marinade in a skillet over medium high heat and cook the chicken until lightly brown. Remove the chicken to a plate.
• Add the sausage to the pan and cook over medium heat until well browned. Remove to the plate.
• Add a bit of the reserved marinade to the skillet and add the onions and garlic. Cook until soft. Stir in the rice and brown slightly.
• Remove the onions/rice mixture to a paella pan. Using part of the chicken stock, deglaze the skillet and add the liquid to the rice.
• Add the rest of the broth, tomatoes, saffron threads, chicken and sausage. Bring to a boil, cover and simmer for 25 minutes, stirring occasionally until rice is tender.
• Cover the peas with warm water for about 10 minutes to bring them to room temperature. Drain.
• Add white wine, peas, scallops and artichoke hearts; toss gently.
• Drain shrimp; push into rice mixture along with the clams. Add the red pepper.
• Bake, covered in 350 oven for 15 - 20 minutes, or until shrimp are pink and clams are open.
• Garnish with parsley, lemon slices and parmesan cheese.